Internal preference mapping of milk–fruit beverages: Influence of color and appearance on its acceptability

The individual preferences of 100 consumers between 20 and 30 years old for the color of 16 milk–fruit juice beverages (MFJB) were investigated by preference mapping technique. Consumers were asked to evaluate, just by looking at the samples, how much they liked them (from “Extremely dislike” to “Extremely like”). The color of the samples was analyzed by two different instrumental techniques. Results obtained from the instrumental color measurement showed the wide diversity in hues of the beverages available in the market, and correlations between techniques proved that both of them were appropriate to analyze color. Results showed that participants preferred samples with orangish appearance instead of those with a whiter look. Anyway, punctuations given by the consumers suggest that generally, color of these products is not highly evaluated by consumers, as the best mean punctuation was 6.6.Consejería de Innovación Ciencia y Empresa, Junta de Andalucía P11-AGR-778

Studies on the processing of New Zealand grapefruit juice : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University

The likely origin of the New Zealand grapefruit (NZGF) is discussed and present and future trends in its production and utilisation presented. Early and late season samples of NZGF juice were analysed for the presence of the enzymes pectinesterase, polygalacturonase and ascorbic acid oxidase, no trace of the latter two being found. Samples of juice from NZGF harvested at regular intervals from July until December 1973 were analysed for yield, total soluble solids, titratable acidity, pH, pectinesterase activity, and ascorbic acid content. The average yield of juice obtained (35.6% w/w) was significantly lower than that reported from overseas for true grapefruit. The level of total soluble solids remained fairly constant in the range 12.0 to 12.6%, while the pH of the juice increased throughout the season from 2.95 to 3.40. The titratable acidity was within the range 1.0 to 2.0 grams of citric acid per 100 ml of juice, while the Brix : acid ratio varied from 5.02 to 10.03. The level of pectinesterase in the juice (which increased as the season progressed) was comparable with that found in overseas citrus juices, while the level of ascorbic acid in the juice declined over the season from 32.4 to 23.2 mg/100 ml, in agreement with overseas trends. With the exception of yield, the compositional characteristics of NZGP juice reported here do not differ markedly from overseas grapefruit juices. The important role which pectinesterase plays in the destabilisation of citrus juice cloud is outlined and possible methods for inactivating the enzyme are described. As the application of heat is the only method in commercial use, factors affecting and methods for studying the thermal inactivation of enzymes are discussed. As the major objection to most of these methods is the way in which the heating and cooling lags are evaluated, a new method which adequately describes these thermal lags has been developed for determining the thermal resistance of pectinesterase in NZGP juice. A digital computer was programmed to determine (using a trial and error technique) the constants in two expressions which relate the equivalent effect of unsteady state heating and cooling of NZGF juice to the inactivation of pectinesterase. One expression assumed that the rate of inactivation was exponentially related to temperature; in this case the constant was the z value. The other expression assumed that the rate was related to temperature according to the Arrhenius equation, in which case the constant was the activation energy. The two constants were evaluated for both low and high pH juice. It was found that the latter expression using the Arrhenius equation described the change in rate of inactivation with temperature more adequately than the former expression. From these expressions the times required at different temperatures to inactivate pectinesterase in NZGP juice of varying pH were calculated. The application of these results to the industrial processing of NZGP juice is discussed

Colour Design for Carton-Packed Fruit Juice Packages

The present research studies the relationships between observers’ expectations for 7 fruit juice packages and the colour design of the package. To do this, a two-stage experiment was conducted. At the first stage, we studied perceived colours for the fruit images shown on each package. At the second stage, fruit juice packages with 20 package colours were rated using 5 bipolar scales: colour harmony, preference, freshness, naturalness and product quality. The experimental results show that the observers tended to perceive fruit image colours lighter and more saturated than those measured using colour measuring instruments. Using factor analyses, we classified the 5 bipolar scales into 2 factors: Product Preference and Freshness. Package colour design was found to have significant impacts on both factors: similarity in chroma and hue between package colour and perceived fruit colour would lead to high product expectations. Keywords: colour design; colour harmony; product expectation; perceived image colour</p

Formulation and statistical evaluation of a ready-to-drink whey based orange beverage and its storage stability

A value-added functional beverage is formulated utilizing unprocessed liquid whey. Whey has excellent nutritional qualities and bland flavors; it is easy to digest and has a unique functionality in a beverage system. The ready-to-drink beverage is formulated with concentrated whey, orange juice along with an adequate amount of sugar, stabilizer, citric acid and flavor. Orange juice is used since the acidic flavor of whey is compatible With citrus flavors and particularly orange. The health and nutrition benefits of orange further imparts the value to the formulated beverage. Nine blend formulations are prepared by varying the dry matter of whey, fruit juice and sugar content Based on a statistical analysis of the sensory evaluation of the drinks, the optimal formulation is found to have a ratio 3:2 for concentrated liquid whey and orange juice followed by an addition of 8% sugar (w/v) and 0.1% stabilizer (w/v). The shelf-life of the final product is carried out both at room temperature (30+/-2 degrees C) and refrigeration temperature (7+/-1 degrees C) with and without addition of preservatives. The product remains in good condition up to eleven days at room temperature and up to three months under refrigeration condition with addition of 150 ppm of sodium benzoate

Effect of deficit irrigation and reclaimed water on yield and quality of grapefruits at harvest and postharvest

The aim of our research was to discover the effects of the long-term irrigation with saline reclaimed (RW) and transfer (TW) water and different irrigation strategies: control (C) and regulated deficit irrigation (RDI) on yield and fruit quality of grapefruit at harvest and during cold storage. T W-RDI treatment decreased tree canopy (TC) and crop load, resulting in a 21% reduction of fruit yield. Regarding fruit quality, RW notably decreased peel thickness at harvest (about 8%); however, this difference was not remained during cold storage. Sugar/acid ratio was mainly increased by RDI, but also by RW, due to an important increase in soluble solid content (11% of average value for TW-RDI, RW-C and RW-RDI). In addition, RDI combined with RW, significantly increased the number of fruits in small category 5 at the end of cold storage. Finally, neither ratio yield/TC nor irrigation water productivity were affected by any irrigation treatments.This study was supported by two CICYT projects (AGL2010-17553 and AGL2013-49047-C2- 515 2-R) projects and SENECA-Excelencia Científica (19903/GERM/15)

Would You Trust a (Faulty) Robot? : Effects of Error, Task Type and Personality on Human-Robot Cooperation and Trust

How do mistakes made by a robot affect its trustworthiness and acceptance in human-robot collaboration? We investigate how the perception of erroneous robot behavior may influence human interaction choices and the willingness to cooperate with the robot by following a number of its unusual requests. For this purpose, we conducted an experiment in which participants interacted with a home companion robot in one of two experimental conditions: (1) the correct mode or (2) the faulty mode. Our findings reveal that, while significantly affecting subjective perceptions of the robot and assessments of its reliability and trustworthiness, the robot's performance does not seem to substantially influence participants' decisions to (not) comply with its requests. However, our results further suggest that the nature of the task requested by the robot, e.g. whether its effects are revocable as opposed to irrevocable, has a signicant im- pact on participants' willingness to follow its instructions

Financial Benefits of Florida Generic Orange Juice Marketing

The benefits to Florida orange growers of generic orange juice advertising are assessed using additive, nonlinear, regional econometric models, measuring the impact of category and brand marketing efforts on category demand while controlling for pricing and various other factors. The study shows that generic marketing efforts increased orange juice category demand by 8.3 percent, resulting in increased orange prices and a benefit-to-cost ratio to Florida growers of 3.5 to 1. Branded promotional activity was found to primarily fuel brand switching and pantry-loading, with only modest impacts on overall category demand.marketing mix, marketing spend optimization, checkoff program, orange juice, benefit to cost ratio, Marketing,